Yes, I’m jumping the gun a little on the fall flavors with the pumpkin, but I’m getting antsy. Fall is my absolute favorite, and by the time late-August hits each year, I’m rubbing my hands together, wide-eyed with anticipation for cooler, more blustery weather that calls for boots, sweaters, cozy coats, and the like.
(I have one particular coat in mind that I didn’t buy until the end of last winter so wasn’t able to pay it proper attention. I plan to remedy that this year.)
And, the food! Trust me, it will ALL be covered here in the next few months. Right now, I’m experimenting with different gluten-free flours, and these pumpkin pancakes include tapioca flour, making them extra-springy and extra-fluffy. They really are pretty fantastic.
Hope you love them!
Grain-Free Pumpkin Pancakes
Two Servings | Grain-Free, Gluten-Free, Dairy-Free
Prep time: 5 min (+ 30 min to make cashew cream) | Cook and serve time: 10 to 15 min
1 not-very-ripe banana
3/4 cup canned pumpkin pie mix (I use this rather than plain pumpkin because it’s already spiced)
1 teaspoon olive oil
1/4 teaspoon salt
1/3 cup tapioca flour
1/2 teaspoon cinnamon
1/4 cup cashew cream
Maple syrup, to taste
- In a blender, process eggs, oil, banana, salt, flour, and 1/2 of a cup of the pumpkin pie mix until smooth.
- Stir together the remaining pumpkin pie mix (1/4 cup), cashew cream, and cinnamon.
Cook and serve:
- Coat a large skillet with cooking spray.
- On medium-high heat, spoon pancake batter in to skillet, 1-1/2 tablespoons at a time. Cook until bubbles rise and pop on the surface, 1 to 2 minutes. Flip and cook second side until golden brown, 1 to 2 minutes.
- To serve, layer pumpkin cream between pancakes, then drizzle with syrup.